Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 7, Pages 3028-3034Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-016-2274-0
Keywords
Steam flash explosion; Wheat bran; Phenolics; Cellular antioxidant activity; Antiproliferative activity
Categories
Funding
- National Natural Science Foundation of China [31571782, 31571881]
- Program for Science and Technology Innovation Talents in Universities of Henan Province [14HASTIT019]
Ask authors/readers for more resources
The effect of steam flash explosion (SFE), a green processing technology, on the phenolic composition, antioxidant activity and antiproliferation to HepG2 of wheat bran was investigated. Moderate SFE treatment significantly enhanced the total soluble phenolic content of wheat bran. After SFE pretreatment, the free and conjugated ferulic acid content in the wheat bran were significantly increased. Antioxidant activities of SFE treated wheat bran were higher than those untreated wheat bran. The cellular antioxidant and antiproliferative activities of SFE treated wheat bran were also significantly ameliorated. It was suggested that SFE pretreatment could be applied to release the bound phenolic compounds and enhance the antioxidant activities and antiproliferative activities of wheat bran.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available